Pressure Cooker Recipes for an Accelerated Culture

Pressure Cooker Pork Loin with Dijon and Dried Fruit
OK. Long time, no post.

I made this last night and it was awesome.

Brown a 2 - 3 lb pork loin, sprinkled with salt & pepper,

When Browned, slather with 2 tbls of Dijon mustard

1/4 cup dried cherries,
9 halves of dried apricots, cut into small pieces

Pour 1 cup of chicken stock over this.

Seal your pressure cooker and cook on HIGH pressure for 1 hour.

When it was done, I thickened the juice with come instantized flour (WONDRA), and served it over cous-cous. It was teh yum.



Mr. C's Pressure Cooker Chili
So I had a pound and a half of frozen hamburger and needed to make a QUICK meal last Saturday night.  We were headed out to see a friend perform her Rock-a-billy act.  

I have been making a version of this chili recipe for a couple decades at least, I usually make it in a dutch oven on the stove-top.  This method takes at least an hour, and preferably longer to allow the flavours to develope.   Here's how I adapted it for the pressure cooker.

Mr C's Last Minute Chili

In an Pressure Cooker over medium heat, Brown

1 1/2 pounds hamburger,

Half way thru the browning of the hamburger, add:

2 medium Onions, diced
3 cloves of garlic, minced
1 TBSP of chili powder
1 tsp Cumin
1 tsp salt
1/2 tsp cinnamon
1/8 tsp pepper
cayenne pepper to taste, if you like heat.

When the onions are translucent, and the hamburger is completely cooked thru, ADD:

1 - 14oz can of diced tomatoes
1  - 12oz can of Rotel tomatoes
1 - 6oz can of tomato paste
1 - can black beans, rinsed
1 - can red kidney beans, rinsed
1 cup of water or red wine

Mix well, and place the top on the Pressure Cooker, and cook for 10 minutes on HIGH pressure.  

Serve over rice, topped with cheese and a decent dollop of sour cream.

This is teh YUM.

Bon Appetit!



Pressure Cooker BBQ's Pork Spare ribs

 Happy Tuesday, Pressure Cookers!

 This one is a masterstroke.  I will never bake ribs in the oven again.  BBQ'd ribs are a family tradition of sorts in my family, so of course I had to make them on the 4th.  My grandfather cooked the most awesome ribs I have ever tasted, I don't know how he did it because he did it on the grill and they took FOREVER.  I guess it was low indirect heat, which is, I suppose easier to do on a charcoal fire than on a propane gas grill.  Anyhoo, long story short, I approximated his recipe by baking the spare ribs in a 280 degrees over with vinegar and other seasonings for about 2 - 3 hours, THEN grilling them for about 10 minutes, long enough for the BBQ sauce to adhere.  They are awesome.   The meat is nearly falling off the bones, they are super-moist and really yummy!

Well, the Pressure cooker reduces this to about 40 minutes.  These were just about the best ribs I have ever made---they ain't Paw-paw's but then no ones are, really.  I hope you use this and let me know what you think.

Mr C's BBQ Pork Spare Ribs

With a Sharp knife, cut up
  • 2 racks of Pork Spare Ribs into 2 - 4 rib sections.

Assemble the rub, and mix well:
  • 1/2 cup brown sugar
  • 3 TBSP Garlic Salt
  • 1/2 tsp cayenne pepper

Rub each rib section with this mixture and place in your Pressure Cooker, sprinkle each rib with:
  • 1 TBSP of cider vinegar  (you'll use at least 1/2 to 3/4 cup of vinegar)

Place the lid on the cooker, and apply medium heat until it reaches HIGH pressure. 

Cook on HIGH pressure for 35 minutes, remove from heat and allow the pressure cooker to come back to normal pressure, so that you can open the lid.

Pre-heat the grill to about 450 degrees F.

Cook over the flame for until the ribs have scorch marks, doesn't take long.  

Turn the heat way down and if your grill has an upper rack, remove the ribs to your upper rack.

Then coat with your favorite barbeque sauce, or a homemade sauce if you want to get high-falutin'.

 Allow the sauce to bake on for about 4 minutes, turn the ribs and coat the other side, and allow to bake for a few more minutes until the sauce is baked on.  DO NOT ALLOW TO BURN.  The sauce has sugar in it that will carmelize and burn if your flame is too high.  If it starts to burn, turn the flame down some more.  If you have multiple burners on your grill, you may want to turn one or more of them off, if your ribs keep burning. 

Happy grilling, and pressure cooking!




Mr. C's Pressure Cooker Pork Chops with Berry Sauce
 Hey, Pressure Cookers!  I got this from, and thought it sounded interesting...of course I got home and discovered my very- well-stocked pantry didn't have anything resembling a lingonberry or black currant.  Also I didnt' have white wine vinegar, only apple cider vinegar and white vinegar.  So, I improvised and came up with something else. Here's my version of this Mrs G's Pressure Cooker Pork Chops in Berry Sauce.  I also cleaned up the recipe, which Mrs. G was frankly a hot-mess! I hope it makes more sense now.

In a measuring cup combine:
  • 1/4 cup of dried cranberries
  • 3/4 cup of hot water
Set aside and allow to re-hydrate until needed.

In a small bowl or mixing cup combine:
  • 1/3 c white cider vinegar 
  • 2 tbsps light brown sugar 
Stir until the sugar is dissolved, and set aside.  

Mix together in another small bowl:

  • 1/4 cup lingonberry preserves or black currant jelly  (FULL DISCLOSURE, I used a tiny jar of guava jelly from one of those Harry & David baskets we got years ago for xmas from someone who didn't know what else to give)
  • 1 1/2 tbsps Dijon mustard 
Mix these together and set aside until needed.

In your Pressure Cooker, heat until shimmering;
  • 2 Tbls oil (I used peanut oil)
  • 4 pork loin chops, sprinkled with:
  • garlic salt, to taste
  • cayenne pepper, to taste...just a pinch really.
After about 3 minutes per side, when theres a brown crust.  Lower the heat, and coat the chops with all of the Dijon/Jelly mixture, make sure that all the chops are coated.  Place the top on the Pressure Cooker and cook on HIGH pressure for 5 minutes.  Allow pressure to reduce normally, the author had a note to NOT use the quick release method, but we were friggin' hungry, so I did it anyway.

Remove the chops from the cooker, over Medium heat, and add the vinegar / sugar mixture as a de-glaser.  Scrape all the good bits up, then drain all the cranberries and add them to the sauce.  Cook until its reduced by about half, not long maybe 3 minutes.

Serve over rice or noodles.  This is Waaaaaay good. It sounds like a lot of trouble what with all them little bowls setting aside, but it is well worth that minimal trouble...and the quick cooking time means it's on the table and in front of your family QUICK!

Bon Appetit


Pot Roast
Nothing really spectacular about the recipe-but much faster!
I generally use an arm or chuck roast.  My cooker has a rack, so I put it in the bottom, so the roast won't stick.
Place the roast in, put in some sliced or diced onion, a can or two of beef broth, and whatever spices you like.
Put the lid on, bring it up to a hiss, and cook for 45 minutes for a two pound roast.  Tougher cuts will take a bit longer, and larger roasts will take longer, as well.

Remove from heat, allow pressure to reduce, and enjoy!  The meat will shred with a fork, and the seasoning flavors really work there way into the meat under pressure.

You can also do a quick cool, if you are really in a hurry!
Run the cooker under cold running water.  Be prepared to take the weight off the vent, or as soon as you turn off the water, the pressure will build again.

If you want to make it complicated, you can do a quick cool at 30 to 35 minutes and add potatoes in, then bring back up to pressure and finish cooking.  I generally make mashed potatoes, so I don't do this step.
I don't suggest you put in carrots this way-they cook much too quickly!

Pressure Cooker Pork Tex-Mex Stew
Hey Pressure of the things that I like to make in my crockpot is Country Style pork ribs, doused in BBQ sauce and slowcooked all day.  I am always looking for something to do with the leftovers.  I usually make this on the stovetop, but the pressure cooker makes it really quick.  I had to play with the time, the first time I made it I cooked it for 10 minutes, and the potatoes were mush, so cooking time should be around 7 - 8 minutes.  

In the pressure cooker HEAT, and Saute:

  • 2 tablespoons olive oil
  • 1 large coarsely chopped onion
  • 1 large red bell pepper, diced
  • 3 large cloves garlic, minced
  • 1 large potato diced
Cook until the onion is translucent, then add the following
  • 2 - 3 cups shredded BBQ Country Style Pork Ribs
  • 1/4 cup flour
  • 1 tblsp chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 can (10 1/2 ounces) condensed chicken broth
  • 1 can Rotel Tomatoes with chilies
  • 2 teaspoons chopped fresh parsley
Cook at HIGH Pressure for about 8 minutes, everything is mostly cooked, so cooking time is really short!  When these are done, reduce pressure and vent steam.  Add the following and heat through:
  • 1  (15 ounce) black beans, drained, rinsed
  • 1 (14 ounce) can of corn niblets
  • 1 teaspoon lemon juice

We enjoyed this over rice, with a some 7-grain wheat bread to sop up any leftover goodness...oh and a glass or two of cheap-but-good cabernet.  Bon Appetit! 



P.S.  Last night I made this, and I forgot to add the last 3 ingrediants.  So left out the Mex part, and ate the Tex part.  It was still wonderful.  

Dijon Pork stew
Roy_Ed Lucky Star!
We tried this for diner tonight as it was to die for!

Bear in mind we have an old style pressure cooker... nothing too modern.


Prep: 15 minutes
Cooking time: 40 minutes
Portions: 6 to 8


2 pork tenderloins
2 tablesoons of Olive oil
2 cloves of garlic chopped
2 larges onions chopped in big chunks
2 carrots cut in a big dice
3 potatoes cut in a big dice
1/3 cup Dijon Mustard
Pepper to taste
1/2 cup of white wine
1 enveloppe of Onion soup
4 cups of beef stock

1) Cut the pork tenderloin in half lenghtwise, then cut in 3, you should have 6 pieces. Repeat with other tenderloin.

2) with a brush, paint the pork completly with dijon mustard. Season generously with pepper.

3) heat up the oil in the pressure cooker and sear the pork tenderloin at high heat and let them brown. Add the onion and garlic and cook until the onion is starting to be translucent.

4) Add the wine and deglaze the bottom if the pressure cooker by rubbing the bottom of the pan with a wooden spoon or a silicon spatula.

5) Add the carrots, potatoes, onion soup mix and beef stock. Stir well.

6) Close the Pressure cooker and cook for 40 minutes.

It was really delicious, it's comfort food with a touch of pizzaz, I think this recipe will become a favorite :)
Bon appetit!

Pressure Cooker Gumbo
Ok, so, this isn't traditional Cajun gumbo,as there's no seafood in it, but it's the version my Mama in Alabama would make.  I adapted her method for a pressure cooker, so it uses less liquid.  Note that In this recipe I used 2-3 cups of leftover ham I had in the freezer, but you can use any meat.  She makes it with polish sausage, like the version below.


First, make the Roux:

In the pressure cooker container add:

1/3 cup plain flour
1/3 cup vegetable oil (I prefer peanut oil, but anything but olive oil will be fine)

This is the only tricky part. Over medium heat, cook the flour / oil mixture until it's the color of a copper penny.  It takes about 5 - 10 minutes depending on how hot your burner is.  Stir often and DO  NOT leave it unattended, or it will burn and you will have a smelly mess on your hands.

When it's the color of a penny, ADD:

1 large onion Coarsely chopped
1 yellow or red or orange bell pepper coarsely chopped
3 cloves garlic, minced
1 stalk of celery cut into small cubes (this is entirely optional, I don't like celery so I leave it out, Mama uses it, tho)

Cook this mixture until the onions are translucent, about 5 minutes. Add

1 can Rotel Tomatoes (use regular canned diced tomatoes if you do not like heat)
2 cups sliced fresh or 1 pkg. frozen Okra
2 cups diced ham, or whatever you have on hand
2 1/2 cups of chicken stock
1 tblsp worstershire sauce
1/8 tsp cayanne pepper (can be omitted, and black pepper substituted if you don't like heat)
1/2 tsp salt

Stir This mixture until it comes to a boil.  Place the lid on the cooker, and cook on HIGH pressure for 8 minutes.  

Serve over rice. 

Bon Appetit!



Pressure Cooker Pah-sketti
The cooker I have, has a BROWN feature that allows you to pre-cook everything before you apply the pressure setting.  A stovetop model would be the same, but it's not supplying its own heat.  

Here's my sauce recipe:
on the BROWN setting:
1 lb ground beef
1 large onion, chopped
4 cloves of garlic, chopped
1 pkg of fresh button mushrooms, sliced (you can get these pre-sliced and cleaned)
2 tsps of Italian seasoning
1 tsp salt
1/4 tsp of crushed red pepper
When the onions are translucent, ADD:
1 large can of crushed tomatoes
1 -14 oz. can of diced tomatoes
1 -6 oz. can of tomato paste
STIR until well blended,
Place the top on the cooker and lock into place.  Adjust to HIGH pressure setting for 7 minutes.  Release the pressure and serve over cooked noodles.  
Dinner was ready in about 30 minutes, including prep time.  I usually make this recipe in a slow-cooker, and allow it to simmer on LOW all day.  
Bon Appetit!

Spanish Pork Chops
1st post, 1st recipe

Spanish Pork Chops in the pressure cooker

Spanish Pork Chops and...

In a hot non-stick skillet, brown

4 pork loin chops, seasoned with salt and pepper

When they are slightly brown, appox 2 - 3 minutes per side, remove to a platter and set aside.

In the Pressure cooker, heat

3 Tbls olive oil


2 medium onions, cut in half and sliced coarsely
1 yellow bell pepper, diced
3 cloves garlic, minced

Cook until the onions are transluscent, appox. 5 minutes. Add

1 tbls Chili Powder
1/2 tsp salt
1/8 tsp ground pepper
1/4 cup plain flour

Cook for 2 minutes, until everything is well coated. Add

1 can Rotel tomatoes ( or plain diced tomatoes if you don't like spicy heat)
1 cup of water

allow to come to a boil and cook until thickened and bubbly, about 2 minutes.

Add the pork chops and cover with the thickened sauce. Put the cover on the pressure cooker, and cook on HIGH pressure for about 9 or 10 minutes.

Allow steam to vent after cooking.

Serve pork chops over rice or noodles, with the sauce. I used a brown rice, but converted rice would be fine.

Bon Appetit!


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